Hi there! Have you ever heard of Ube Ice Cream? Prepare to be amazed because this frozen treat is as purple as it gets. Made with ube powder and extract, which are derived from purple yams, this ice cream is a delightful surprise. And the best part? It requires only a handful of ingredients, just like my famous Easy Homemade Ice Cream with 2 Ingredients recipe.
Now, I have to confess that up until recently, I hadn’t really baked much with ube. Sure, I may have come across purple yams here and there in my culinary adventures, but I didn’t fully appreciate their potential. But now that I know how easy it is to work with ube, I’m excited to experiment with it in many more recipes.
What is Ube?
Ube, pronounced OO-BEY, is a type of purple yam. In Southeast Asia, particularly the Philippines, ube is a staple crop. While fresh ube may be hard to find in the U.S., you can still enjoy its deliciousness by using powdered ube and even a dash of ube extract. But what does it taste like, you ask? Well, it’s a bit hard to describe. It’s lightly sweet, almost floral, like lavender. Some even liken it to a blend of vanilla and pistachio. But really, you just have to try it for yourself! And don’t be fooled into thinking that ice cream is the only way to savor ube. You can incorporate it into donuts, cookies, and so much more.
The recent craze surrounding Trader Joe’s Ube Ice Cream caught my attention here in Los Angeles. And I thought to myself, “I can do that.” So I did!
What You Need to Make Ube Ice Cream
Believe it or not, you don’t need any fancy machines to make this ice cream. An electric hand mixer can come in handy, but in the video below, I’ll show you how to flex your muscles and create the perfect ube ice cream effortlessly.
To get started, gather a few essentials:
- Mixing bowls
- Some elbow grease
- Measuring cups and spoons
- Freezer-safe containers
- Ube powder and Ube extract (if desired)
How to Make Ube Ice Cream
Are you ready for the simplicity of this recipe? You’ll be devouring your very own purple masterpiece in no time. Even if Ube Ice Cream isn’t readily available in your area, this recipe will allow you to experience all the excitement firsthand. Trust me, this ice cream is worth every bit of the hype. Here are the basic steps:
- Pour your cold cream into a large bowl.
- Using a hand whisk or an electric mixer, whip the cream until soft peaks form, which should take around 3 to 4 minutes.
- Once your cream holds its shape, add the cold condensed milk and continue whisking until the mixture forms stiff peaks, around 1 to 2 minutes.
- Stir in the ube powder and/or ube flavoring until fully incorporated. Taste to ensure it has the flavor you desire.
- Transfer the ube ice cream into a freezable container and freeze for a minimum of five hours. Then, scoop and indulge to your heart’s content.
- You can store any leftovers in the freezer for up to six weeks.
Gemma’s Pro Tips for Making Ice Cream
Here are some insider tips to guarantee ice cream success:
- Keep your ingredients cold! Make sure your condensed milk and whipping cream are as chilled as possible without freezing before using them in this recipe.
- If you run out of condensed milk, no need to worry. You can easily make your own Homemade Condensed Milk at home.
- Don’t feel like whisking by hand? No problem! You can use a stand mixer or electric hand mixer instead.
- Wondering about the perfect ube flavor? I recommend using both ube powder and ube flavoring. They provide incredible flavor and that vibrant purple color.
Make More Ice Cream!
If you’re an ice cream aficionado like me, I have a few more delightful treats for you to try:
- Homemade Ice Cream In A Jar
- 2-Ingredient Ice Cream
- Homemade Rolled Ice Cream
And before you go, don’t forget to check out my Bigger Bolder Baking Cookbook!
Now that you know how simple it is to make Ube Ice Cream, it’s time to embark on your purple adventure. Get creative, try new flavors, and enjoy every spoonful of this unique frozen delight. Remember, the world of ice cream is your oyster, or in this case, your ube yam. Happy scooping!